The Currabinny cooks: Cooking with herbs from the back garden

The Currabinny chefs serve Herb and Ricotta Pancakes, a Pan-fried Lemon Sole with herbs, Butter and Capers, and Oysters with a Herb Dressing

James Kavanagh and William Murray show the versatility of herbs. Picture: Bríd O'Donovan

Stepping out into the garden to pick some fresh herbs, or even gathering a handful of leaves off a kitchen window plant pot, is as close to foraging as most of us get on a daily basis. 

There is a simple joy to plucking something fresh, that you have grown yourself and using it to imbue flavour in whatever you are cooking.